Mushroom Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and loaded with bold flavor, this slaw is the kind of side dish that steals the show at any table. Paper-thin fennel and tart Granny Smith apple are the stars here, layered with shredded cabbage and scallion greens for a mix of textures that's genuinely satisfying. The dressing is where things get interesting — fresh lime juice, grated ginger, a touch of raw honey, and a pinch of turmeric come together into something zippy and a little complex without requiring any hard-to-find ingredients. A short 10-minute rest after tossing lets the vegetables soften just enough and gives the flavors time to meld beautifully. Every component in this recipe is naturally free from fungi, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe from the start. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — it holds up well and only gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 1 small fennel bulb (about 12 oz), fronds reserved
- 1 medium granny smith apple, cored and julienned or thinly sliced
- 2 cups green cabbage, very thinly shredded
- 3 scallions, green tops only, thinly sliced
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tbsp raw honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough outer layer and core, then use a mandoline or sharp knife to slice it paper-thin crosswise. Transfer to a large mixing bowl.
- 2
Add the julienned apple, shredded cabbage, and scallion greens to the bowl with the fennel and toss to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!